Gulab Jamun Cheesecake

There’s no getting around it, Indians have a (very) sweet tooth. In fact, the early visitors to India called it the land of sweets. Fast forward to today, fusion is the new chic. When East meets West – the blend of the good things from both sides of the world is usually a satisfying conclusion. Not to mention it means show-stopper desserts, one that holds a sweet surprise and makes you marvel at the creativity. And today I make a timely jump into this trend, given the affinity and access to global tastes.

Sinful, small fried balls of milk solids and dipped in caramelized sugar, Gulab jamuns are ubiquitous in India and have become an inseparable part of Indian lives. Cheesecake, on the other hand, is an equally popular western dessert, that is rich, creamy silky smooth and ohhh so sinful.. Combining these two great desserts will only create a more fascinating dish.  Gulab Jamun cheesecake is the perfect Indian inspired fusion dessert for festive occasions. Here is my way 🙂

 INGREDIENTS:

2 1/2 cups powdered digestive biscuits

140g butter

1 1/2 cups paneer/cottage cheese crumbled

3/4th cup of a 395g tin sweetened condensed milk

1/2 cup hung yoghurt

1/2 cup cream

1 tbsp gelatin/ agar powder

1/4 cup warm water

pinch of saffron

1/4 cup milk

1/2 tsp cardamom powder

12 Gulab Jamuns

dried rose petals for garnish

ground Pistachios for garnish

DIRECTIONS:

For the crust:

1. In a medium bowl, combine the biscuit crumbs and melted butter and mix until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan.
2. Refrigerate until the filling is ready.

To make cheesecake mixture:

1. In a blender, blend together the paneer, condensed milk, hung yoghurt and cream until smooth.
2. In a small glass bowl, take some saffron pour in the milk. Microwave it for about 20 seconds. Set aside to cool.
3. In another bowl add in gelatine and water. Microwave for about 30 seconds till it is well dissolved. Cool slightly.
4. Pour the paneer mix into a large bowl. Add in the saffron, cardamom powder and gelatine. Make sure that you pour the gelatine through a strainer to avoid any lumps. Mix the batter well.
5. Check for the sweetness and add more or less of condensed milk according to your preference.
6. Remove the biscuit base from the refrigerator, and place a layer of gulab jamun. Pour the paneer mix over it and refrigerate for 4 hours minimum or overnight for the cheesecake to set.
7. Garnish with pistachios and dried rose petals.

NOTES:

• Hang the yoghurt in a muslin cloth or put it in a strainer overnight in the refrigerator.

For more fusion desserts, try Shrikhand Mousse with Peanut Brittle  

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Have a good week.

Love & Hugs,

Trupti